Makes 1 large pot of soup.

Ingredients
olive oil
3 carrots, diced
3 celery stalks, diced
1 large onion, diced
3 large garlic cloves, minced
salt and pepper

1 1/4 cup lentils, pre-soaked overnight

1 14oz can tomatoes, blended into liquid form *
10 cups vegetable stock
6 fresh thyme sprigs
1 cup gluten free pasta

Directions
In a large pot, saute the first 6 ingredients for approximately 7 minutes. Add in the lentils, tomato juice, vegetable stock and thyme sprigs. Bring to a boil then lower heat to a simmer for 15 minutes. Add in pasta and cook for 10 minutes. Serve with parmesan cashew crumbles sprinkled on top. Enjoy!

*Blend tomatoes and liquid on low in blender until the tomato chunks are liquid.